Summer Sausage - Pit Smoked Onion & Garlic

The garlic and onion bits are distributed just right through every slice, so you get that savory kick without it overpowering the pork and beef. I cut into it cold straight from the fridge and the texture held up perfectly for snacking. This is going on my regular rotation.

The smoky depth from the pit smoking really comes through, and the onion and garlic balance perfectly without being overpowering. I sliced it thin for a charcuterie board and it disappeared fast. At this price, I'll be ordering more for camping trips.

I was skeptical about the onion and garlic being too strong, but they blend perfectly with the smoke. The natural casing gives it a satisfying snap, and the meat texture is just right.